Taiwanese Beef Noodle Soup
Cuisine: Taiwanese
Difficulty level: Medium
Ingredients:
3.5L water
2 pounds chuck beef or boneless beef short rib
8 stalks scallions
2 inch sliced peeled ginger
Pre-packaged pho spices (with mesh bag)
1 bunch bok choy
1 packet sour pickled mustard
½ cup light soy sauce
½ cup Chinese cooking wine
3 TBSP oyster sauce
2 TSP sugar
½ cup sweet soy sauce
1 packet Guan Miao noodles (or other type of thin wheat noodles)
Instructions:
Boil the beef for 10 minutes to remove impurities
Wash beef and place back in pot
Add 3.5L hot water to the pot and heat it up until warm
To make the soup in the slow cooker:
Add:
beef with the water
sliced ginger, scallions and bag of pho spices
½ cup Chinese cooking wine
½ cup light soy sauce
½ cup sweet soy sauce
3 TBSP oyster sauce
2 TBSP sugar
Cook for 3 hours on high in slow cooker
Remove ginger, scallions and mesh bag of pho spices from soup
To make the sour pickled mustard (optional):
Chop 1 clove of garlic
Chop 3 pieces of seeded chili
Dilute sour pickled mustard by washing and soaking in water
Remove water and wash again
Do this once every hour for 3 hours while the soup is cooking in slow cooker
Chop the sour pickled mustard into small pieces
Stir fry sour pickled mustard by adding 1 TBSP oil, garlic, chili and sour pickled mustard
Boil Guan Miao (or other wheat) noodles as per packet instructions
Blanch 1 bunch of bok choy
Serve noodles in bowl with beef, soup, sour pickled mustard and bok choy